8 responses to “Foodshots”

  1. Amy

    I either try to find somewhere on the internet to link to the recipe (someplace sanctioned by the author, like their own website, Epicurious, etc.), or I get permission from the author. It just seems like the right thing to do. I've only been turned down once when requesting permission.

  2. debbie koenig

    Interesting, Amy. So what do you do when you want to discuss your experience with the recipe, as I did with the gnocchi? I linked back to it, but in order to add my commentary I did need to include the actual recipe. (and btw I clicked through to see your blog, but the link didn't work!)

  3. Alexandra

    Foodshots sounds like a great idea. What fun to have your post featured!

  4. Brittany (He Cooks She Cooks)

    I come up with a lot of my own recipes on my site, but I have a few rules for myself on copying those from another source. If it's from something like Gourmet, I link to the site where it can be found, but I copy/paste the recipe, noting any changes I made.
    However, I am stricter about using content from other bloggers. If I don't make any changes to a blogger's recipe, I won't reprint it. I'll simply link to it. (For instance, I made pita pockets for a Greek-style sandwich. I wrote my recipe for the meatballs and hummus, etc., but linked to the pita recipe I used from another blogger.)
    One time I made a batch of cookies almost exactly like a blogger's original recipe, but for adjusting the levels of cornmeal and flour. I wasn't going to rewrite all the directions, when she'd already done a great job, so I emailed for permission.
    My take is, most bloggers aren't getting paid for what they do, they just want readers and comments. And if they are getting paid, it's based on pageviews and clicks. I wouldn't want to take away any potential readers of their site.
    On the other hand, recipe writers from Gourmet or Food Network have salaries that are not affected by web traffic.

  5. Cakelaw

    I am of the view that all recipes came from somewhere – they were based on someone else's previous experience, to which the next person added their two cents worth. So I believe if you give full attribution and try and re-write in your own words (if possible), then this is sufficient recognition for thw work. I now own over one hundred cookbooks that I mainly bought after I started blogging, on the basis of a recipe reporduced in someone else's blog – some great free marketing.

  6. debbie koenig

    Brittany, I'm not sure I have as well-thought-out an approach to bloggers' recipes as you do, but I do treat them differently. If I tweak the recipe at all, and sometimes even if I don't, I almost always rewrite the instructions. A blogger's recipe seems much more likely to have the author's personality written into the instructions, kwim?

    Cakelaw, that's an excellent point about what's truly original (very little). And as for cookbooks, well, I've worked in book marketing for more than 20 years now and seeing a cookbook's recipes discussed on blogs is DEFINITELY a good thing, even if it's reprinted in its entirety.

  7. ReadyMom

    I always source the recipe's creator if it's not original content–and provide a link. But I like to include the recipe on my site and not just point readers elsewhere because when I do internet searches I hate having to click through to find what I want. I'm with Debbie–it's so much easier for readers to look through the recipe, with your additions/suggestions at your site. Interesting discussion.

  8. jeanneeatsworld

    I usually link to the recipe in my post, unless I've made quite a few changes that need to accompany the ingredients or instructions.

    I will sometimes only link to a cookbook that contains a recipe – for example, I use the tomato sauce recipe in the French Laundry Cookbook. I also follow it word for word (unlike most recipes). I figure if someone really wants to have that recipe they'll find the French Laundry Cookbook and borrow it from the library or buy a copy.

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